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Sole, Boiled

The flesh of a boiled sole is tender and delicate, and somewhat resembles turbot in flavour. It is particularly suited for invalids and convalescents. Choose the fish fresh, and very thick--a sole for boiling should weigh at least two pounds. Scale and clean it, remove the fins and gills, but do not take off the brown skin. Put it into plenty of cold water with a table-spoonful of salt and a table-spoonful of vinegar; let the liquor boil, skim carefully, then draw the pan to the side, and let its contents simmer very gently till the fish is done enough. When this point is reached, the flesh will shrink from the bone. In taking up the sole, set the fish-drainer across the kettle for a minute, then lay the fish on a dish, covered with a warm napkin. The white side must be uppermost. Garnish with parsley and cut lemon, and send melted butter, or shrimp, anchovy, caper, lobster, or oyster sauce to table in a tureen. Some cooks plunge the fish into boiling water, and boil it gently until done enough, but it is more usual to put it into cold water. Time to boil the fish, according to size. A good-sized fish will take seven or eight minutes from the time the water boils.